Sunday, March 14, 2010

For those of us with a certain craving: "Tastes Like a Burgerville Cheeseburger Mac N Cheese"

For those of us who are ancy for the the Burgerville Nomad to announce its first Tacoma stop, here is a made-up-in-my-head mac n cheese recipe that makes my daughter smile and say ...

"Tastes Like a Burgerville Cheeseburger!"

This has been a big hit with the kids, and was even requested by the Diva for lunch on her birthday. I make it a little diff every time, and you can adjust to taste ... but basically, I add the following to a big pot in the below order (some prep work - cheese shredding and meat browning) required.

1 lb macaroni noodles - boiled 6-7 min

Drain, return to pot and then return to hot burner, but turn heat down to low ... just enough to help melt the cheese)

Stir in butter (1/2 to 1 stick, depending on your preferred taste)

Some milk as needed to keep it stirrable and from burning (prob a 1/4-1/2 cup depending)

1-4 scoops of mayo (to taste) -- scoop = a heaping scoop with a normal or large table spoon (not a serving spoon) ...

3-4 scoops of Grey Poupon (to taste) -- this one is more important than you might think!!!!

****If you are cautious on the mayo or Grey Poupon, you can always add more to taste while you're stirring in the cheese. They add extra "zing" ... especially the mustard!

Stir

A mixture of ideally 3 different cheeses, ideally one being swiss (I use Swiss -- jarslburg or even cheap stuff, Tillamook cheddar, and low-moisture or cheap mozzerella ... and whatever leftover cheese is around) ... add by the handful to taste (I usually prep a small mixing bowl full ... if you don't use it all, that's what Tupperware is for!)

Keep stirring - this is really where you must start tasting if you haven't already ... you may need more mustard, more cheese ... once it starts getting cheese webs while stirring you're probably good ... all depends on how you like it. And you an always add milk if it's getting a little stiff.

OPTIONAL: stir in 1 pound of browned ground beef (I like to season mine with Greek seasoning)

Eat!!! :)

3 comments:

idahoskp said...

This sounds good! Have you tried freezing it? How big is a scoop of mustard?

tacomachickadee said...

Basically a heaping dinner-spoonful. Really, taste as you go ... keep stirring and adding until yummy. :)

Unknown said...

I try using the cheaper stuff (cheese) but it seemed to come out a bit on the greasy side, rather than the creamy. Any ideas www.callnerds.com/sacramento